Thursday, November 27, 2008

Pesto

I had the wonderful opportunity to cook during daylight hours today, something that doesn't happen nearly enough in my life. As a result, I went a little photo-happy while I made some pesto. Why did I make pesto the day before Thanksgiving when I had plenty of other things to do in the kitchen? Good question. I guess because I had some sad-looking basil in the fridge that I didn't want to let go to waste.And because pesto is great.

It doesn't have to be finely or evenly chopped at all.Put it in a bowl. Add the chopped garlic. I like 4 cloves, because I like garlic. You can adjust the amount to your preference.

Add some pine nuts. If you don't have pine nuts, you can always use walnuts.

Pour the olive oil over the whole thing. I ran out of my cheap everyday olive oil so I had to add a little of the good stuff. And man is this stuff good...

Today, for the very first time, I realized I didn't have to dirty all 209340 pieces of my food processor. Instead, I could use an immersion blender, and I'd only have to wash TWO things! (The bowl, and the blender). Since I am without a dishwasher, this was an excellent discovery.

Look what a great job the immersion blender does!

Next, add about 1/2 cup shredded parmesan. You could use Romano instead...up to you.Stir that in, then taste a little. It will need some salt. Add a few pinches and stir well. Taste again. Keep adding salt, pinch by pinch, and stirring, until it tastes like pesto. Trust your taste buds! You'll know when you've added enough.